Green Curry Halibut

Entreé

Green Curry Halibut

  • 1 pound halibut
  • 4 servings green curry paste (1 tbsp. per serving)
  • 2 cups vegetable stock
  • 1 cup coconut milk
  • 2 tsp. canola oil
  • 1 cup rice noodles
  • 12 sprigs cilantro for garnishment
  • ¼ cup grape tomatoes halved
  • ½ tsp. sriracha sauce

Green Curry Paste

  • 3 each jalapeño chiles, stemmed, halved and sliced
  • 2 tbsp. whole cumin seeds
  • 5 tbsp. whole coriander seeds
  • 2 tbsp. whole black peppercorns
  • 1 tbsp. kosher salt
  • 1 cup packed cilantro leaves and stems
  • 1 cup packed Thai basil leaves
  • 1 cup packed mint leaves
  • 1 tsp. ground turmeric
  • ¼ cup ginger root; fresh; rough chopped
  • ⅓ cup garlic clove, minced
  • 3 each lemongrass stalks, white parts only, minced
  • 8 each kaffir lime leaves, stemmed
  • ½ cup fish sauce
  • ½ cup fresh squeezed lime juice
  • 1 cup shallots, chopped
  • 2 cups canola oil

Halibut Directions

  1. Preheat large sauté pan over high heat. Add oil to the pan, then carefully lay the halibut in the pan; season lightly with salt & pepper. Sauté until the halibut releases from the pan and has a golden brown crust, about three minutes. Turn the fish and cook until golden brown on the other side, then bake in 425F oven for about 5 minutes, or until medium to medium well (internal temperature of about 155F).
  2. Preheat a large sauté pan, add a small amount of oil, and add the curry paste. Sauté until curry aroma is released, then add coconut milk; bring to a boil and simmer on high heat until the mixture begins to thicken and the coconut milk takes on a green color.
  3. Add in cooked rice noodles, 4 to 5 cilantro sprigs, and the grape tomato halves. Toss to coat the noodles.
  4. Spoon the noodle mixture into a bowl and top with the halibut. Sprinkle with chopped cashews; add sriracha sauce and a sprig of fresh cilantro.

Paste Directions

  1. In a small heavy sauté pan, combine Chile peppers, cumin seeds, coriander seeds and peppercorns. Heat over medium heat, stirring occasionally, just until the spices begin to smoke, about 6 minutes. Remove from the pan and use a spice grinder to grind the dried spices until fine consistency. Set the jalapeños aside.
  2. Fill a medium bowl with ice water. Bring a small saucepan of salted water to a boil; add the cilantro, basil and mint and blanch for one minute. Drain and transfer the herbs to the ice water.  Drain the herbs and wrap them in cheesecloth; squeeze to remove as much water as possible.
  3. In a food processor, combine the turmeric, ginger (or galangal), garlic, jalapeños, lemongrass, lime leaves (or zest), fish sauce and lime juice. Process to make a smooth puree.
  4. Add the shallots, the ground spice mixture, the kosher salt, and the blanched herbs and puree again. With the food processor running, drizzle in the oil to make a paste.
  5. Refrigerate for up to two weeks.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 437/11g/46g/36g/4g